Thai Cashew Chicken
By Dinnerfy
Thai Cashew Chicken is a savory and flavorful stir-fry dish with a touch of Asian influence. It is a keto and low carb recipe that features tender chicken breast, crunchy cashew nuts, vibrant red and green bell peppers, onion, garlic, and ginger. The dish is seasoned with soy sauce, oyster sauce, fish sauce, and a hint of sugar. A light cornstarch slurry is used to thicken the sauce, and it is all cooked in vegetable oil for a delicious and satisfying meal.
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20 mins
15 mins
Nutritional Value
Ingredients
boneless, skinless, cut into bite-sized pieces
unsalted, roasted
seeded and sliced
seeded and sliced
sliced
minced
minced
dissolved in 2 tbsp water
Instructions
In a bowl, combine the soy sauce, oyster sauce, fish sauce, and sugar. Set aside.
In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
In the same wok, add the garlic and ginger. Stir-fry for 1 minute until fragrant.
Add the red bell pepper, green bell pepper, and onion to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
Return the chicken to the wok. Pour in the sauce mixture and stir to coat the chicken and vegetables.
Stir in the cashew nuts and cornstarch mixture. Cook for an additional 1-2 minutes until the sauce has thickened.